How-to
Set Up a Boiling-Water Canner for Tested Recipes
How do I set up a boiling-water canner safely?
Use a fitted-lid canner with a rack and enough water depth for the tested recipe. Process only acid or properly acidified foods, start timing at the required vigorous boil, maintain the prescribed water level, and adjust time for altitude when the recipe directs.
A boiling-water canner is useful for the acid or properly acidified foods named in a current tested recipe. A large stockpot can work only when it has a fitted lid, a rack that keeps jars off the bottom, and enough depth to maintain the water level required by the recipe.
What the canner does—and does not—do
The canner maintains a vigorous boil around filled jars for the recipe’s full processing time. It does not make low-acid foods safe; vegetables, meats, poultry, seafood, and soups need a pressure canner process.
Follow the water level and timer directions
After jars are loaded, bring the water to a vigorous boil. Start timing only when the recipe’s boiling condition is reached. Keep the canner covered and water above the jar lids as the tested directions require. If the boil stops, return it to a vigorous boil and restart the full processing time.
What you need
- Current tested recipe for an acid or properly acidified food
- Canner or deep stockpot with fitted lid and jar rack
- Mason-type canning jars, new compatible lids, and bands
- Jar lifter, funnel, headspace tool, and clean towels
- Reliable timer and your processing altitude
Steps
Choose a tested recipe
Confirm the food is approved for boiling-water processing, then note its jar size, headspace, process time, and altitude adjustment.
Prepare the canner and rack
Use a fitted lid and rack. Add water and preheat as the recipe directs; the rack must keep jars off the bottom.
Fill jars exactly as directed
Use the recipe’s ingredients, pack style, headspace, and jar size. Apply lids according to the lid manufacturer’s instructions.
Process at a vigorous boil
Load jars, cover, and bring water to the required boil. Begin timing only then; maintain the boil and required water level throughout.
Cool, check, and store
Cool jars undisturbed according to the recipe, verify seals after the stated cooling period, label, and store only properly processed jars.